Low FODMAP Gluten Free Strawberry Yogurt Rice Cakes
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Learn more →Ingredients
4 servings
For the rice cakes
- 1 ½ cups short-grain white rice
- 2 ¼ cups water
- ½ tsp salt
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 1 tsp vanilla extract
- 2 tbsp neutral oil (such as avocado or canola oil), divided
For the topping
- 1 cup plain greek yogurt
Chef's tipLactose-free Greek yogurt works 1:1 in dips, marinades, and baking. - 1 tbsp honeyChef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey.
- 1 cup fresh strawberries, hulled and thinly sliced
Ingredient noteA serving of up to about 1/3 cup of strawberries is low in FODMAPs. This recipe contains only about 1/4 cup per serving, making it likely Low FODMAP. If you prefer to always avoid strawberries, please tap it and change its rating to Red.
- 1 tsp lemon zest (optional)
Instructions
- 1
Combine the rice, water, and salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook until the water is fully absorbed and the rice is tender, about 15 minutes.
- 2
Remove the rice from the heat and let it stand, covered, for 10 minutes. Transfer to a large mixing bowl and stir in the honey and vanilla extract until evenly combined. Let the rice cool until it is just warm to the touch, about 20 minutes — it should be sticky enough to hold its shape when pressed.
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